Chicken and Potato Soup

Chicken And Potato Soup Recipe

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Lisa Wright


This is perfect on a cold day. I put this together with what I had on hand and it tasted great!


★★★★★ 1 vote

20 Min
45 Min
Stove Top


  • 1 lb
    chicken tenders or breasts
  • 1 can(s)
    cheddar cheese soup
  • 1 can(s)
    chicken broth
  • 2 can(s)
    milk (using empty soup can); plus extra if desired
  • 4 oz
    cream cheese
  • 1/2 pkg
    frozen shredded hash browns
  • 1/4 c
    chopped onion
  • 2 Tbsp
    dried basil
  • 1/2 tsp
    fresh ground pepper
  • 1/2 tsp
    garlic salt
  • 1/2 c
    shredded cheddar (optional)

How to Make Chicken and Potato Soup


  1. 1. Place soup, broth, and milk in pot. Keep on low-medium heat. Add cream cheese and allow to melt.
  2. 2. As soup is simmering, cook chicken in microwave (8 minutes with salt, pepper, garlic salt on inverted plates).
  3. 3. Then microwave hash browns and onions until tender (about 8 minutes in a plastic bag).
  4. 4. Add chicken and hash browns to soup mixture.
  5. 5. Add basil, garlic salt, and pepper.
  6. 6. Simmer 30 minutes on low heat, stirring occasionally. Add milk for extra creaminess as desired.
  7. 7. A few minutes before serving, add shredded cheese and allow to melt.
  8. NOTE: For Crock Pot, heat on low, mix all ingredients (including cooked chicken and hash browns) for a maximum of 4 hours.

Printable Recipe Card

About Chicken and Potato Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Irish
Other Tag: Quick & Easy

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